Karaage is both a household staple and one of the most well-known foods in all of Japan. The chicken is double-fried to get a wonderfully crunchy texture, and it retains its succulent and umami-rich flavor.
The chicken, after being marinated in a variety of aromatics and seasonings, will have a flavor that is distinct from any other chicken in the world. This flavor will be sweet, salty, and somewhat spicy. The karaage tastes best when it is accompanied by creamy mayonnaise that has been seasoned with a squeeze of lemon.
Karaage – Japanese fried chicken
- 2 drumsticks from a chicken (500 g)
- 1 tsp salt
- Black pepper that has been freshly ground.
- 4 tablespoons of potato starch or cornstarch
- four tablespoons of all-purpose flour
- oil devoid of any flavor (enough to fill a deep saucepan one-half of the way)
- 3 centimeters of ginger in a knob
- a single clove of garlic
- 2 tablespoons of soy sauce
- 1 tsp mirin
- 1 tsp sake
- 1 tsp sesame oil
- Kewpie mayonnaise
How to make karaage
- Season the chicken with salt and pepper after cutting it into pieces that are 5 centimeters in size.
- Ginger and garlic should both be grated. Mix with the other components of the marinade.
- Put the chicken with the marinade in a plastic bag that can be sealed, and let it marinate in the refrigerator for one hour.
- To get the oil to 160 degrees Celsius, heat it in a saucepan.
- Cornstarch and all-purpose flour should be mixed together in the basin.
- Coat the chicken pieces individually, then arrange them in a single layer on a tray.
- Fry the chicken until it is a very light brown, which should take around two minutes. Position on a wire rack to cool.
- Purify the oil by passing it through a sieve with a very fine mesh. Bring the oil up to 180 degrees Celsius.
- Fry the chicken once more for approximately one minute, or until it has a golden brown color. This will contribute to the creation of a crispy exterior.
- Mayonnaise and a lemon slice should be served on the side when you serve this.